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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe is from Hank Groover, Paula Deen's brother-in-law. I have not tried it yet, just putting here for safe keeping. Ingredients:
1/2 cup butter |
3/4 cup all-purpose flour |
1/2 cup red bell pepper, diced |
1/2 cup green bell pepper, diced |
1 cup celery, diced |
2 cups yellow onions, diced |
1/2 cup bacon, chopped |
1/4 cup fresh parsley leaves, chopped |
1 cup beer |
4 cups clam juice |
1 bay leaf |
1 tablespoon cajun seasoning |
1/4 teaspoon white pepper |
1 pinch cayenne |
1 cup half-and-half |
1 lb crawfish, precooked |
rice, cooked, for serving |
Directions:
1. In a heavy pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes.
2. When the roux is done, stir in vegetables, bacon and parsley.
3. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes.
4. Nearing the end of cooking, add in precooked crawfish and serve over rice.
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